Bio-nutritional aspects of Tungrymbai, an ethnic functional fermented soy food of Khasi Hills, Meghalaya, India
Summary: Background & aims: Tungrymbai is a fermented soy product which is a sticky food that exhibits unique flavour and texture which is exclusively made by the local Khasi tribes of Meghalaya (India). A similar kind of product was prepared under laboratory conditions followed by shelf-life s...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-08-01
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| Series: | Clinical Nutrition Experimental |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S235293931930034X |